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Lentils and Veggies Gratin

Lentils and Veggies Gratin

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Vegetarian recipe for lentils and veggies gratin casserole dish, easy to make and budget-friendly. 

This lentils and veggies gratin recipe is AAAHMAZING!! Really! It was made by my dad about 2 weeks ago and it had a huge success. He saw a cooking TV show where a similar recipe was prepared and because he never made a gratin before he decided to give it a try. The crispy crust is delicious and the composition has a ‘meaty’ texture everyone will love.

You definitely have to give this lentils and veggies recipe a try!

Lentils and Veggies Gratin

Rating: 51

Prep Time: 10 minutes

Cook Time: 40 minutes

Yield: 10-12 servings

Lentils and Veggies Gratin

Vegetarian recipe for lentils and veggies gratin casserole dish, easy to make and budget-friendly.

Ingredients

  • 1 cup red lentils, boiled for 20 minutes
  • 1 cup grated teleme cheese, or any other healthy cheese you like
  • 1 big carrot, chopped
  • 1 parsnip, chopped
  • 1 cup celeriac, chopped
  • 2 cups mushrooms, chopped
  • 1 onion, chopped
  • 4 eggs, beaten
  • approx. 1/2 cup breadcrumbs (you can use GF breadcrumbs)
  • 1/2 cup grated Parmesan
  • salt and pepper to taste
  • a bunch of parsley, chopped

Instructions

  1. Saute the carrot, parsnip celery root, onion and mushrooms in a little bit of olive oil for about 10 minutes.
  2. Mix the following ingredients in a large bowl: sauteed veggies and mushrooms, grated teleme cheese, beaten eggs, boiled red lentils, parsley, salt and pepper.
  3. Put the composition in a previously oil coated casserole.
  4. In a separate bowl mix the breadcrumbs with grated Parmesan and spread evenly over the veggies in the casserole.
  5. Bake for 40 minutes at 180-200 degrees Celsius.
http://gourmandelle.com/linte-cu-legume-gratinate-la-cuptor-lentils-and-veggies-gratin/

 Lentils and Veggies Gratin  Casserole

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About Ruxandra

Freelance graphic/web designer and architecture student with a passion for nutrition, healthy eating and blogging. | Studenta la arhitectura si web designer cu o pasiune pentru nutritie, alimentatie sanatoasa si blogging.

24 comments

  1. Buna!Arata delicios!Eu cu linte nu am incercat varianta aceasta, chiar nu stiu de ce?!Dar acum ca am vazut ce bine arata , o voi prepara neaparat!Ma poticnesc mereu cand vreau sa prepar naut ,mei,linte …nu imi vin idei prea repede!Caut retete peste tot , mai inventez eu combinatii , dar inca nu sunt multumita…!Nautul tind de fiecare data sa il transform in hummus , ca i-am innebunit pe ai mei :)!Lintea la fel , imi place sub forma de pateu!Diversitatea retetelor tale e mare , asa ca ma bucur cand ma inspira ceva bun!Te salut! Mihaela B.

    • Buna Mihaela!

      Ma bucur ca iti place!

      Cu nautul si meiul ma cam chinui si eu…tot asa numai hummus fac din naut..aa si falafel :)) In schimb linte mananc fff des si experimentez mereu cu ea. De obicei fac chiftelute, supe, mancaruri la tava cum e aceasta. Te sfatuiesc sa folosesti linte rosie. E mult mai buna la gust, arata mai bine si se fierbe ff repede (in max. 15 minute). Am facut zilele trecute o mancare de linte, ff buna a iesit! Cu siguranta o sa mai refac reteta si o sa o pun pe blog.

      Te pup!

  2. What is red lintels

  3. i tried this recipe with high hopes mine turned out very dry and im guessing the recipe in the pick is a bit different the the recipe given as that is clearly not just parm on the top i will try it again with some tweaks to get it right

    • I’m sorry to hear that. Did you follow the exact quantities in the recipe? Mine was actually gooey and moist in the middle, because of the cheese, and crunchy on the outside. On top it’s just parmesan mixed with breadcrumbs, that’s how you make the gratin crunchy texture.

  4. Hi, I was wondering whether there was an alternative to the cheese? My boyfriend is very dairy intolerant :(

    • Hi Juliet! You can use crumbled tofu inside the composition. On the outside, for the gratin effect, you can use 2-3 Tbsps of nutritional yeast mixed with 2 egg yolks and breadcrumbs. This way you’ll replace parmesan and still achieve that crunchy texture and nice color.

      • I forgot to mention how to do it. The last step in the recipe is to achieve the gratin effect. So instead of mixing Parmesan with breadcrumbs, you’ll mix nutritional yeast with breadcrumbs, spread it evenly, then pour whisked egg yolks over, and using a brush, spread them all over the casserole. Hope this helps :)

  5. When I signed up for this I mistakenly though this was vegan. The dairy & egg industry is just as vile, deadly & bloody as the meat industry. I have to find out how to unsubscribe :(

    • Sheryl, feel free to unsubscribe. I am vegetarian and my recipes are vegetarian also. If you’ve read any of my posts then you would probably know that I DO NOT encourage the consumption of dairy and egg products from supermarkets/industrialized sources, ONLY from FARMERS who treat their animals accordingly. I, for example, only eat eggs and dairy products from a safe source (a friend of mine has a small farm). Those are happy animals, non-GMO fed and hormone-free.

  6. Thank you for a simple but great recipe! The whole family enjoyed it. I’m looking forward to trying more recipe from your site.

  7. great recipe! I like the simplicity and the ability to mix your own blend of vegetables!

  8. I love your pictures and recipes. I’d like to inform you of a great new website http://www.foodieportal.com. I would like to invite you to come and join us and share your wonderful pictures with us. We are simply foodies and we are not photography snobs, so picture perfection is not important, all we care about is delicious food.

  9. Tocmai am terminat aceasta reteta , si desi nu sunt un fan linte rosie pot spune cu inima deschis ca m-am indragostit ! Pentru ca nu imi place lintea am avut asteptari foarte mici, dar e nemaipomenita :D I really like your website ! Keep up the good work :)

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